This is another one of our favorites. It
- 2 cups fl our -
- 3 tsp baking powder -
- 1 tsp salt -
- ¹⁄3 cup oil -
- ²⁄3 cup milk (for pareve version, use water or unsweetened soy milk) -
- 2 Tbsp oil -
- ½ cup minced celery -
- ½ cup minced carrot -
- ½ onion, minced -
- 2 cans tuna -
- 2–3 Tbsp mayonnaise (light is fine) -
- 1 egg -
- salt and pepper to taste -
1. Heat the oil in a nonstick frying pan over a medium fl ame and saute the onion, carrot, and celery for approximately 10 minutes, or until they change color. Turn off the fl ame and set aside.
2. In a bowl, stir together the fl our, baking powder, and salt. Make a well in the center and add the oil and milk. Stir with a fork. Set aside.
3. Mash the tuna with the mayonnaise. Add the egg. Add the sautéed veggies, salt, and pepper to the tuna and mix well. (If you prefer it very smooth, do this in the food processor with a few on/off pulses. Don’t overdo it or it’ll liquefy.) On a fl oured surface, roll out the dough into a thin rectangle. Spread the fi lling all over the dough. Roll up jelly roll-style. Cut into slices approx. ½ inch (1¼ cm) thick and place on a cookie sheet lined with baking paper.
4. Alternatively, place a thick strip of tuna mixture in the center of the rolled-out dough. Fold over each side towards the center. Gently turn over and place on the cookie sheet.
5. If desired, brush the tuna roll-ups or “knish” log with egg prior to baking. Bake at 375°F (190°C) for 15 minutes for the roll-ups and 20 minutes for the log. You don’t want them too brown because you want to be able to see the spiral effect. If, however, you like them crispier, bake them a little longer.
NOTE: Add more or less veggies according to taste.
TIP: If you have leftover dough, make pizza roll-ups. Spread the dough with marinara sauce, sprinkle on grated cheese, roll up, slice, and bake. If you have leftover fi lling, add some bread crumbs and panfry the mixture in a little oil and voila: you have tuna latkes!
This recipe was featured in Mishpacha Magazine, Issue 101